Latest Blog Posts

Delicious whole grain oats
Grain foods have sustained civilizations for decades, from barley and wheat in the Fertile Crescent, to millet and rice in Asia. So it’s puzzling that for some folks experiencing intestinal distress, whole grains such as whole wheat may mistakenly end up on the chopping block.
Example of the 50%+ Stamp
We noticed that many consumers wanted to be able to tell when they were buying a product that had been made primarily with whole grains. It seemed like a no-brainer to create a Stamp that would help consumers ensure they were making at least half their grains whole.
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Choosing whole grain bread in place of refined white bread is often one of the first steps on the journey to healthier eating. But if you think this simple swap might not yield tangible results, you’re in for a surprise.
cartons of milked oats & milked rice
If you think you’ve seen it all when it comes to whole grain options, you might want to think again. We don’t often think of whole grains as something we might drink, but Elmhurst’s new whole grain Milked Oats and Milked Rice plant-based milk alternatives are marching their way onto grocery shelves...
WGC staff at the Whole Grain Summit in Vienna
For three blustery November days, we convened in Vienna, Austria to join more than 200 academics, public health experts, and industry executives at the 2017 Whole Grain Summit. Get a behind-the-scenes look here...
Bread made with Kamut (Khorasan) wheat
Is ancient wheat healthier than modern wheat? In some respects, it may be. Originally posted March 21, 2013; updated in 2017 to include information about more recent health studies.
A sunny field of Kamut
Whether because of the unique flavor of KAMUT® khorasan wheat, or because of the growing body of research about its nutritional attributes, or perhaps simply because of the posh, trendy position it holds as an ancient grain with a good story, interest in KAMUT® has grown significantly in recent...
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Convert your favorite recipes to whole grain! Get the tips you need, including which recipes can be substituted part-for-part, which ones might need extra liquid, and which whole grain flours have the sweetest flavor. Originally posted April 5, 2015; updated in 2017 to include additional tips.
Would you go clothes shopping and settle for jeans with one leg, or a sweater with just one arm? Of course not. So why settle for less than the whole shebang when it comes to grains?
Freekeh Brussels Sprouts
Feature the fuller, nuttier flavor of whole grains, to take your holiday meals up a notch this year.
Sargent Choice Chocolate Chip Cookies
With a steady source of butter, sugar, and artisan chocolate at their disposal, pastry chefs have a knack for navigating direct routes to our taste buds. But recently the biggest source of flavor in baked goods is coming from somewhere you would never expect: the flour.
Ethiopian Food on a base of injera
Could teff be the reason Ethiopian runners are frequent Marathon champions? Some runners think so, prompting us to take a good look at the facts.